Region of Origin
Commodity:
Celery Root
Description & Origin
Celery root, also commonly referred to as celeriac, is a vegetable in the parsley plant family grown specifically for its pale-yellow round root. The green stems and leaves are quite fibrous and are often removed prior to shipping, but they are edible and can be very successfully used to flavor stocks. Contrary to popular belief, celery root is not the “root” of your typical supermarket celery – i...
Other Names
Celeriac, Knob Celery, Céleri-rave (France), Sedano rapa (Italy)
Health Benefits & Nutrition
Celery root is a good source of insoluble fiber, vitamin C, vitamin K, and potassium.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Celery root can be used raw or cooked. When raw, it has a crisp but chewy texture like carrot. In the classic French bistro side dish celeri remoulade, celery root is julienned or shredded and mixed with a mayonnaise-based dressing. It is made into a similar salad, sometimes with almonds or dried fruit, in Eastern Europe. Most often, the vegetable is used in stews or roasted. In many European countries, celeriac is a staple ingredient in pea soup, a ubiquitous winter dish. It can be found in stews, dumpling fillings, hashes, fritters, mirepoix, and more. As a side dish, it’s popular simply cubed and roasted or deep fried as a French fry alternative. The versatile root can also be mashed and served on its own or incorporated into mashed potatoes. It is becoming popular as a vegetarian centerpiece on its own, whether braised whole or cut into steak-like slices and pan-fried.
Flavor Pairings
Parsley, Celery, Belgian Endive, Brussels Sprouts, Mushrooms, Kale, Fennel, Apple, Lemon, Winter Squash, Carrot, Potato, Lentils, Almond, Walnut, Egg, Mayonnaise, Butter, Ham, Chicken
How to Prepare
Rinse and scrub celery root thoroughly. Cut off the top and bottom to create a stable surface (reserving the stem and leaves for stock, if they were not removed at harvest), then use a vegetable peeler or sharp knife to cut off the skin. The flesh can be sliced, diced, grated, julienned, and more. Keep in mind the celeriac will oxidize quickly and should be quickly acidified if a brown color is not desired. Oxidation does not affect flavor or eating quality.
How to Store & Use in the Kitchen
Store celery root in the coldest area of the refrigerator in a sealed container or bag to preserve moisture. Do not wash or peel celery root before storing.
Fight Food Waste Tips for root to stem cooking
The stalks and leaves of the celery root vegetable are tough, but edible! While the root is most often sold without tops, the greens are an excellent way to add a strong celery flavor to stocks.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-36°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
90-98%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Low
Quality Assessment
Celery root should be firm with no signs of sponginess. The color should be solidly yellowish with no signs of dark brown discoloration, which may indicate early decay. The outer skin is often knobby and irregular, which is normal and expected.
Important Handling Notes
It is important to store celery root as cold as possible without freezing to maintain quality.
Optimum Shelf Life
Depending on variety, conditions at harvest, handling, and time of year, celery root may last up 2-6 months.
